Bellini refers to the classic Italian sparkling cocktai. It was ni was invented by Giuseppe Cipriani in 1948, at Harry’s Bar in Venice . Originally the drink was made only for four months of the year, when the sweet white peaches used for the puree were in season. But when the Cipriani empire spread to New York City, Giuseppe’s son, Arrigo, found a Flash-frozen peach puree that he could use year-round.
Unfortunately, the purees are not widely available to the public, so it’s hard to make the original Bellini unless you have a food processor to prepare your own peach puree (just peel, pit and puree the best-tasting peaches you can find)
The other ingredient in the classic version is Prosecco, an Italian sparkling wine that is light and refreshing.
Bellini (serves 1)
1 1/2 ounces, white peach puree
3 ounces, Prosecco or another dry white sparkling wine like Champagne
1/2 ounce, Marie Brizard (or other) peach liqueur
Put the peach puree in the bottom of a mixing glass without ice. Slowly pour in the prosecco while gently pulling the puree up the side of the mixing glass to mix it with the prosecco. Don’t stir briskly or the prosecco will lose its effervescence. Strain into a champagne flute. Float the peach liqueur on top, by pouring it gently onto the surface of the beverage, over the back of a spoon.
Recipe adapted from: The Craft of the Cocktail by Dale DeGroff (Potter)
List of books: Bellini
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